Cheese Tortellini in Light Broth (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
8 cups low-salt chicken broth |
freshly ground black pepper |
2 (9-ounce) packages refrigerated cheese tortellini |
2 tablespoons chopped fresh italian parsley leaves |
Directions:
1. Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
2. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.
3. Parmesan Crisps:
4. 1/2 cup grated Parmesan
5. Preheat oven to 400 degrees F.
6. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
7. Bake for 3 to 5 minutes or until golden and crisp. Cool.
8. Yield: 8 to 10 crisps
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